Cranberry Savory Stuffing Cranberry Savory Stuffing

Author: Canadian Living

Summer savory is the stuffing herb of choice in Atlantic Canda.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: October 2007


  • 1/2 cup butter
  • 1 onion diced
  • 1 cup diced celery
  • 2 tablespoons chopped fresh summer savory (or 2 tsp/10 mL dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 cups cubed focaccia bread
  • 1 cup dried cranberries
  • 1 cup turkey stock (approx)


In large saucepan or Dutch oven, melt butter over medium heat; fry onion, celery, savory, salt and pepper until softened, about 7 minutes.

Add bread and cranberries; stir to combine. Add stock, 1/2 cup (125 mL) at a time, until absorbed. Reduce heat to medium-low; cook, stirring occasionally and adding up to 1/4 cup (50 mL) more stock if bread becomes dry, until flavours are blended, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
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Cranberry Savory Stuffing